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Almond Butter Cookies are crisp on the outside, soft on the inside, sweetened with coconut sugar & packed with protein. They make a healthier treat that is naturally grain & gluten free.
Have your kids ever asked for a cookie for breakfast? These almond butter cookies are a treat you can feel good about giving them in the morning! Packed with protein and healthy fats, they’ll help keep them full and satisfied and you’ll win mom of the year awards for sending them out the door with a cookie! Everyone wins! I can also tell you that even the pickiest eaters (aka my daughter) will LOVE these cookies.
Almond butter has a thicker and more dry consistency than peanut butter, but I have found that generally you can substitute other nut butters for almond butter. It does typically change the consistency and texture of the cookie though (not a lot, but just something to be aware of). Feel free to try out peanut butter or cashew butter in place of the almond butter if that works better for you.
These cookies come together very quickly using one bowl.
If you’re on the hunt for other grain and gluten free cookies, I recommend Banana Chocolate Chip Cookies, Snickerdoodles and Mint Chocolate Chip Cookies.
In a large mixing bowl, combine butter, coconut sugar and almond butter till creamy.
Add in egg and mix well.
Add in almond flour, baking soda, salt & cinnamon and mix till ingredients are well combined.
Line a baking sheet with parchment paper and drop cookies by rounded tablespoon onto sheet, leaving 2 inches between each cookie.
Bake cookies at 350 degrees for 12 minutes.
Remove from oven and let sit for 5 minutes before transferring to cooling rack.
Store in airtight container.